No, seriously, May is National Salad Month. And what better way to celebrate with America than by re-tuning your salad habits?
For too long, salads have been seen as foo-foo meals. You know the salads I’m talking about. They usually are made up mostly of light green leaves with just a few dry pieces of chicken breast smothered in dressing. Even more concerning is the meat-less salad. You know what that’s called? An appetizer.
For this year’s national salad month, celebrate by turning that appetizer into a nutrient-packed power meal.
Start here: the foundation. A power salad needs a good base. But if you’re tired of always using spinach (like I do) or the romaine “salad mix” then consider experimenting with arugula, bok choy, butterhead lettuce, cabbage (red or green), or kale.
Next, the meat and potatoes (minus the potatoes). Protein is an essential ingredient for a power salad. But if you’re getting tired of the run-of-the-mill chicken breast, change the game by adding one (or more!) of these hearty protein sources: duck, shrimp, salmon, bacon, pulled pork, or any variation of sausage.
Now, get creative. My power salads usually consist of the usual suspects: avocado, broccoli, shredded carrots, berries or apple, cucumber, and a smattering of colorful peppers. But if you’re looking for some new flair to add, try adding a splash of fruit like pineapple or mango, or other vegetables like asparagus, zucchini, mushrooms or olives.
When it comes to dressing up a power salad, I usually stick to the classic Paleo combination of olive oil and lemon juice. But if you want a new twist, consider using avocado or walnut oil. Or, try my favorite way to change up a power salad and top it with salsa and (a lot of) guacamole.
So, celebrate National Salad Month by trying out a new version of your power salad. And if you come up with or have an excellent recipe.
Share the power salad love with the rest of the FIT community by posting your recipe in the comments section.